In a baking sheet covered with baking paper, place your rotated hazelnuts and cocoa nibs, leave aside the time to make the sugar caramel.
In a saucepan over medium heat, put your sugar and make a caramel. Once you get an amber-colored caramel, remove from the heat , don’t burn your caramel otherwise you’ll have a praline with a bitter taste, and pour it over the roasted hazelnuts and cocoa nibs. Let it cool completely, before you break it into a small pieces.
Put them in a bowl of a food processor or your blender, and start blending, making frequent stops so as not to heat up the engine of your blender. First the mixture will form a powder, but after few minutes will transform into a smooth and runny paste, use a spatula to scrape down the bowl of the food processor or blender from time to time. If after 10 minutes of blending the mixture doesn’t from a paste add a teaspoon or two of grape seeds oil and continue blending until you have a runny praline paste. (once again don’t forget to make stops so as not to heat the praline too much).The chef suggests finishing the praline in a bowl of a free – standing mixer with the paddle attachment, and at this point you add the grapeseed oil and the fleur de sel. But since I had a small quantity, I blended everything and didn’t add the grapeseed oil.
Put the praline in a piping bag (with or without a nozzle, if you opt for the piping tip, choose a 5mm or less). Leave aside at room temperature.